I had left over dough from the coconut passionfruit thumbprint cookies so I just rolled them into little balls and baked them without the jam. These bite sized cookies are buttery, crumbly and much firmer as the jam tends to make the thumbprints a lot softer.
What I like about this cookie is that it's extremely versatile. With the same base dough, you could make various types for all sorts of occasions: fun thumbprint cookies filled with any jam or ganache you may fancy, simple round cookies flavoured with coconut for Chinese New Year, or decorated spritz cookies for Christmas.
Coconut Butter Cookies
(makes 50-60 cookies)
250g – Butter
120g – Caster sugar
15g – Coconut milk powder (Optional)
1 – Egg yolk
320g – Plain flour
70g – Desiccated coconut
pinch of salt
~ Preheat the oven to 175°C (155°C fan oven).
~ Cream butter, sugar and coconut milk powder together till light and fluffy.
~ Mix in the yolk.
~ Add desiccated coconut, sifted flour and salt. Mix till just combined.
~ Roll into balls and place on a paper lined tray. Press down with a fork to get a slightly flattened disc and ridges on top.
~ Bake for 8-12 minutes or till the edges are starting to brown. The cookie should be pale.
Because I have a passionfruit obsession, I sandwiched the cookies with knead.'s passionfruit curd. The lovely seeds give the cookies an extra crunch.
Variation
Butter Cookies
250g – Butter
120g – Caster sugar
1 – Egg yolk
320g – Plain flour
1 1/2tspn - Vanilla extract
pinch of salt
~ Preheat the oven to 175°C (155°C fan oven).
~ Cream butter and sugar till light and fluffy.
~ Mix in the yolk and vanilla extract.
~ Add sifted flour and salt. Mix till just combined.
~ Roll into balls and place on a paper lined tray. Press down with a fork to get a slightly flattened disc and ridges on top. (Alternatively, you could use a cookie press to make spritz cookies instead. It's not too expensive and it'll give you various shapes.)
~ Bake for 8-12 minutes or till the edges are starting to brown. The cookie should be pale.